Crockpot Beef Stew

Crockpot Beef Stew


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You can never go wrong with a bowl of beef stew. It contains a plethora of delicious, filling vegetables and tender chunks of beef that are swimming in a thick beef sauce.

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Chicago, IL

Time needed

10 min preparation + 8 hours, 400 min cooking

Serving Size / Yield

8 servings


  • 1 ½ lb Chuck Roast, cut in 1-inch cubes
  • 1 lb Potatoes, peeled and chopped
  • 4 Carrots, chopped
  • 2 Celery ribs, finely chopped
  • 1 Onion, chopped
  • ½ C Cherry Tomatoes
  • 3 Garlic Cloves, minced
  • 3 tbs Tomato Paste
  • 1 tbs Worcestershire Sauce
  • 1 tsp Salt
  • ¾ tsp dried Thyme
  • ½ tsp Pepper
  • ½ tsp dried Rosemary
  • 1 Bay Leaf
  • 32-oz Beef Broth
  • ¼ C All-Purpose Flour
  • ½ C frozen Corn

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Begin this recipe for slow cooker beef stew by placing the chuck roast, potatoes, carrots, celery, onion, and tomatoes in your crockpot. Combine the garlic, tomato paste, Worcestershire sauce, salt, thyme, pepper, rosemary, bay leaf, and beef broth in a large bowl. Whisk to combine fully before pouring into the crockpot with your vegetables and meat. Stir well, cover, and cook on low for six to eight hours or until your meat is tender.

Once your meat is tender, pour the flour into a small bowl with about ¼ cup of the beef stock. Whisk to combine and add back into the crockpot to cook for an additional 30 to 45 minutes or until the sauce thickens. Add the frozen corn and cook until heated through.

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